Cook the onion in the butter until transparent. Add the celery and cook for a minute. Add garlic, cumin, paprika, basil, stock, wine, salt and pepper. Simmer for one minute.

Remove from the heat and stir in the chestnut purée. Add the nuts, breadcrumbs, parsley, soya sauce and eggs. Mix well. Put the mixture into a loose-bottomed 20cm cake tin that has been lined with greaseproof paper. Bake at 180C for about 30 minutes, until slightly firm to the touch.